How to Make Vegan Canna-Coconut Oil
(the cleanest, strongest, longest-lasting vegan fat you’ll ever own)
This is the gold standard for vegan edibles: neutral taste, rock-solid potency, 12–18 month shelf life, and zero green flavor when done right.
Makes 2 cups (480 ml) · ~900–1000 mg total THC (adjust to your material)
Ingredients
- 7–14 g decarbed, coarsely ground cannabis flower (or 3–6 g kief/hash for extra clean)
- 2 cups (400 g) refined coconut oil (refined = no coconut taste)
- 2 tsp liquid sunflower lecithin (or soy lecithin – the vegan emulsifier that locks THC in)
- Optional: ½ tsp food-grade rosemary extract or vitamin E (natural antioxidants for longer life)
Gear
- Mason jars (pint or quart)
- Slow cooker or sous-vide setup
- Cheesecloth + fine mesh strainer (90-micron bag if you have it)
- Digital thermometer
Step-by-step (foolproof method)
1. Decarb first (never skip)
Spread flower/kief evenly on parchment in a sealed mason jar.
240 °F oven for 40 minutes (jar method = zero smell). Shake halfway. Let cool sealed.
2. Combine
Put decarbed weed + 2 cups refined coconut oil + 2 tsp lecithin into a wide-mouth quart mason jar.
3. Infuse – two options
Option A (easiest): Slow cooker on “warm” (or low if it won’t go lower). Water bath halfway up the jar. 185–195 °F for 4 hours. Shake gently every hour.
Option B (most precise): Sous-vide at exactly 185 °F for 4 hours.
4. Strain while hot
Double-layer cheesecloth in a fine strainer over a bowl. Pour, let drip 5 min, then press/squeeze hard. You want every drop.
Pro move: run it through a 90–190 micron bag second time for crystal-clear oil.
5. Clarify (optional but worth it)
Let oil sit 30 min. Any water/sediment sinks. Pour off the clean top layer into a clean jar, leaving the cloudy bottom 1–2 tbsp behind.
6. Finish
Add rosemary extract or vitamin E if using. Stir, lid, label with date + potency.
Storage
Room temp (below 76 °F) → 12 months
Fridge → 18+ months
Freezer → basically forever
Potency math (rough)
10 g flower @ 20 % THC → ~1700 mg usable after decarb/extraction → 850–900 mg in finished oil → ~1.8 mg per ml (¼ tsp = ~7–8 mg)
Uses
Gummies, chocolates, brownies, coffee, smoothies – anything that needs a clean vegan fat that disappears into the flavor.
Troubleshooting
- Grainy texture? You overheated past 220 °F. Start over.
- Weak potency? You skipped lecithin or didn’t press hard enough.
- Green taste? Used unrefined coconut oil or coarse flower – refine it next time.
Do this once and you’ll never buy another $60 bottle of vegan tincture again. This is your house fat from now on.